Complete Monthly Spice Stock-Up - 20 Whole Spices

What's Inside the Complete Monthly Spice Stock-Up

The Complete Monthly Spice Stock-Up is a curated collection of 20 single-origin whole spices, every sabut masala your Indian kitchen needs for a full month of cooking. From daily essentials like cumin, coriander and turmeric to aromatic whole spices like cardamom, cloves and cinnamon, this complete spice kit covers curries, dals, biryanis, chai, pickles and Bengali phoron. No pre-ground powders, no blends, just 20 whole spices sourced directly from growers:

1. Idukki Green Cardamom (Elaichi) - bold 8mm+ pods from Kerala's Cardamom Hills
2. Kanyakumari Whole Cloves (Laung) - GI-tagged, oil-rich buds from the Western Ghats
3. Wayanad Black Pepper (Kali Mirch) - Malabar peppercorns with high piperine content
4. Jodhpur Thin Fennel (Patli Saunf) - aromatic thin fennel from Rajasthan
5. Jodhpur Fennel (Moti Saunf) - bold fennel seeds from Jodhpur's farms
6. Manipur Cassia Cinnamon (Dalchini) - thick, fragrant bark from Northeast India
7. Idukki Mace (Javitri) - delicate outer covering of nutmeg from Kerala
8. Idukki Shelled Nutmeg (Jaiphal) - aromatic whole nutmeg from Kerala's spice gardens
9. Ceylon Cinnamon (Dalchini) - true cinnamon from Sri Lanka with low coumarin
10. Lakadong Turmeric (Haldi) - India's highest-curcumin turmeric from Meghalaya
11. Panch Phoron - classic Bengali five-spice blend for tadka
12. Mahendragarh Black Mustard (Rai) - pungent mustard seeds from Haryana
13. Neemuch Kalonji (Nigella Seeds) - earthy nigella from Madhya Pradesh
14. Pratapgarh Poppy Seeds (Posto/Khus Khus) - nutty poppy seeds from Rajasthan
15. Neemuch Yellow Mustard (Peeli Sarson) - mild mustard seeds from Madhya Pradesh
16. Jodhpur Cumin (Jeera) - aromatic cumin from Rajasthan's spice belt
17. Jodhpur Fenugreek (Methi Dana) - bitter-sweet fenugreek seeds from Jodhpur
18. Neemuch Ajwain (Carom Seeds) - thymol-rich carom from Madhya Pradesh
19. Mathania Kasuri Methi - sun-dried fenugreek leaves from Rajasthan
20. Ramganj Mandi Coriander (Dhania) - citrusy coriander from Rajasthan's coriander capital

Why Choose the Complete Monthly Spice Stock-Up

• 20 whole spices in one box - a complete Indian kitchen spice set covering North Indian curries, Bengali cooking, chai, golden milk, biryani, pickles and more. No need to buy each spice separately.
• Single-origin, traceable spices - every spice is sourced directly from its growing region across Kerala, Tamil Nadu, Rajasthan, Madhya Pradesh, Meghalaya, Manipur and Sri Lanka. No mandi blending.
• Whole spices, not pre-ground - sabut masala retains essential oils and aroma far longer than powdered spices. Roast and grind fresh for maximum flavour in every dish.
• Full month's supply at Rs 1705 - a complete monthly spice box at a bundled price, cheaper than buying individually.
• Covers every cooking style - from garam masala and chai masala to panch phoron for Bengali dishes, golden milk spices for wellness, and tadka essentials for everyday dal.
• No additives or fillers - 20 clean, natural whole spices with no artificial colours, flavours or preservatives.

The Story Behind the Complete Monthly Spice Stock-Up

Every Indian kitchen relies on a core set of whole spices, the sabut masala that forms the foundation of our cooking. Yet most households buy spices one packet at a time from local stores, never knowing where they actually come from or how long they have been sitting on the shelf. The Complete Monthly Spice Stock-Up changes that by putting 20 single-origin whole spices into one curated monthly spice box.

Each spice in this collection comes from a region known for growing it: cardamom and nutmeg from Idukki's hills, cloves from Kanyakumari's Western Ghats, black pepper from Wayanad, cumin and fennel from Jodhpur, coriander from Ramganj Mandi, Lakadong turmeric from Meghalaya, and Bengal's favourite panch phoron. Together, they cover every recipe in the Indian kitchen, from daily dals and curries to festive biryanis, homemade masala powders, chai, golden milk and pickles. One box, one month, 20 spices sourced directly from growers.

Pair this kit with the Alphonso Mango Bar Celebration Pack for a complete gifting experience that combines India's finest spices with premium mango treats.

Explore More Spice Kits

The Complete Monthly Spice Stock-Up is part of the Gardenia Whispers spice kit collection. Explore our other curations:

• The Chai Ritual - 5-spice whole chai masala kit (Rs 590)
• The Royal Garam Masala Box - 6-spice whole garam masala kit (Rs 780)
• The Golden Comfort Combo - golden milk / haldi doodh spice kit (Rs 740)
• The Bengali Kitchen Collection - panch phoron and essential Bengali spices (Rs 669)

Browse all options in our Whole Spices collection.

Lakadong turmeric with 7-12% curcumin for anti-inflammatory support. Black pepper enhances curcumin absorption. Cardamom and fennel aid digestion. Fenugreek supports metabolism. Ajwain relieves bloating. Cinnamon supports circulation.

Contents: 20 whole spices
Green Cardamom (Elaichi): 20g
Whole Cloves (Laung): 20g
Black Pepper (Kali Mirch): 20g
Thin Fennel (Patli Saunf): 20g
Bold Fennel (Moti Saunf): 20g
Cassia Cinnamon (Dalchini): 30g
Mace (Javitri): 20g
Shelled Nutmeg (Jaiphal): 20g
Ceylon Cinnamon: 20g
Lakadong Turmeric (Haldi): 50g
Panch Phoron: 100g
Black Mustard (Rai): 100g
Kalonji (Nigella Seeds): 100g
Poppy Seeds (Posto): 50g
Yellow Mustard (Peeli Sarson): 100g
Cumin (Jeera): 50g
Fenugreek (Methi Dana): 50g
Ajwain (Carom Seeds): 50g
Kasuri Methi: 20g
Coriander (Dhania): 50g
Total Net Weight: 910g
Packaging: Individual airtight resealable pouches

Homemade Garam Masala: Dry-roast cardamom, cloves, pepper, nutmeg, mace and cassia cinnamon together. Grind to a powder and store in an airtight jar.
Chai Masala: Crush cardamom, cloves, pepper, thin fennel and cassia cinnamon. Add to boiling water with tea leaves and milk.
Golden Milk: Simmer Lakadong turmeric with Ceylon cinnamon, crushed pepper and cardamom in warm milk. Strain and drink before bed.
Panch Phoron Tadka: Heat mustard oil, add 1 tsp panch phoron and let it splutter. Pour over dal or sabzi for Bengali flavour.
Aloo Posto: Soak poppy seeds, grind to paste, cook with potatoes and green chillies in mustard oil.
Shorshe Bata: Soak black and yellow mustard, grind with green chillies. Use as base for Bengali fish curries.
Pickles and Chutneys: Use mustard, kalonji, fenugreek and ajwain as the spice base for traditional Indian pickles.
Tadka Dal: Temper cumin, mustard and kasuri methi in ghee. Pour over cooked dal for everyday flavour.

Most whole spices: 12 months from packaging
Whole Cloves: Up to 24 months
Black Pepper: 18 months
Poppy Seeds (Posto): 6 months (store in refrigerator)
Kasuri Methi: 6 months
Store all spices in airtight containers in a cool, dry place away from direct sunlight. Use dry spoons only.